1 pound Split peas — dried
6 cups Boiling water
1/2 pound Lean salt pork
3 large Carrots — sliced
1 large Leek — sliced
1 large Onion — chopped
1 teaspoon Salt
1 teaspoon Thyme
1/4 teaspoon Pepper
1 pound Frankfurters
Chopped parsley
1. Pick over peas and rinse under running water; place peas in slow
cooker; pour in boiling water; cover. Let stand 1 hour. 2. Score salt pork and push down into peas; add carrots, leed, onion, salt, thyme, pepper and frankfurters; cover. 3. Cook on low for 10 hours, stirring after 5 hours, if possible. OR cook on high for 5 hours, stirring after 3 hours. 4. Ladle soup into soup bowls; sprinkle with chopped parsley.